Paneer Akbari (Stuffed cottage cheese fingers in thick gravy recipe
ingredients
600 g (22 oz) Cottage cheese (paneer), cut into 16 finger-sized pieces
For the filling:
4 tsp (25 g) Wholemilk fudge (khoya)
2 tbsp (30 g) 1 oz Cottage cheese, mashed
2 tsp (10 g) Cashew nuts (kaju), chopped
1 tsp (5 g) Pickle masala
4 tsp (20 g) Tomato puree, thick
2 tbsp (30 g) 1 oz Cottage cheese, mashed
2 tsp (10 g) Cashew nuts (kaju), chopped
1 tsp (5 g) Pickle masala
4 tsp (20 g) Tomato puree, thick
For the batter:
3 tbsp (30 g) 1 oz Cornflour
Salt to taste
a few drops Yellow colour
Water as required
Salt to taste
a few drops Yellow colour
Water as required
For the gravy:
2 tsp (10 ml) + for frying Vegetable oil
2 tsp (12 g) Ginger-garlic (adrak-lasan) paste
2 1/2 cups (500 ml) 16 fl oz Tomato puree, fresh
Salt to taste
1/2 tsp (1 g) Red chilli powder
a pinch White pepper (safed mirch) powder
a pinch Fenugreek (methi) powder
2 tsp (4 g) Garam masala
2 tsp (10 g) Butter
4 tsp (20 ml) Cream
2 tsp (12 g) Ginger-garlic (adrak-lasan) paste
2 1/2 cups (500 ml) 16 fl oz Tomato puree, fresh
Salt to taste
1/2 tsp (1 g) Red chilli powder
a pinch White pepper (safed mirch) powder
a pinch Fenugreek (methi) powder
2 tsp (4 g) Garam masala
2 tsp (10 g) Butter
4 tsp (20 ml) Cream
method
1. For the filling, mix together all the ingredients thoroughly. Stuff this filling between two cottage cheese fingers.
2. For the batter, mix together all the ingredients and make a smooth batter. Dip the cottage cheese sandwich in the batter and deep-fry in hot oil for 2 - 3 minutes. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels. Keep aside.
3. For the gravy, heat the oil in a pan; saute the ginger-garlic paste for 2 - 3 minutes. Add the tomato puree and cook for 8 - 10 minutes until the mixture thickens. Add the seasoning and spices. Cook for 3 - 5 minutes. Stir in the butter and cream. Mix and remove from heat.
4. Arrange the fried cottage cheese sandwiches on a platter and pour the gravy on top.
5. Serve hot.
2. For the batter, mix together all the ingredients and make a smooth batter. Dip the cottage cheese sandwich in the batter and deep-fry in hot oil for 2 - 3 minutes. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels. Keep aside.
3. For the gravy, heat the oil in a pan; saute the ginger-garlic paste for 2 - 3 minutes. Add the tomato puree and cook for 8 - 10 minutes until the mixture thickens. Add the seasoning and spices. Cook for 3 - 5 minutes. Stir in the butter and cream. Mix and remove from heat.
4. Arrange the fried cottage cheese sandwiches on a platter and pour the gravy on top.
5. Serve hot.
serving amount
serves: 4
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